Easy Breakfast: Tasty Ombre Crepe Stacks

Image via:  Bright Eyed Baker

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Serving: 2 cakes

Ingredients

9” Crepes
½ cup of Heavy Cream
1/8 teaspoon of Vanilla Extract
1 ½ cups of Pastry Cream
½ cup of Blackberries
• Powdered Sugar (optional)

Directions

To begin your healthy breakfast, take the 9-inch crepes that you can purchase at world market and with a 4-inch cookie cutter, cut out three decent sized circles which should give you 26 in total, 13 per cake.

For the Filling:

1. Begin to whip the heavy cream and vanilla extract until soft peaks start to form. After the peaks have been made, fold in 1 cup of the pastry cream. And place the new mixture into 3 bowls then set aside.

For the Ombre’ Filling:

1. Time for the blackberries! Puree the blackberries and place 3 tablespoons of them into one bowl then take 1 tablespoon and place that portion into another bowl. And leave the last bowl from the filling plain.

Image via:  Instyle

For the Assembly:

1. If you have two mini stands then perfect if not then two small plate will work just fine. Start with the cake stand or plate and lay down one crepe.
2. Then spread a thin layer of the darkest ombre’ filling with on offset spatula. Repeat the process until four layers of the darkest ombre’ filling, then with the next to lightest create four layers, and lastly four layers with the plain filling.
3. Top it all off with your last crepe circle and loosely cover the cakes with plastic wrap and let them chill for an hour. Once the cakes have cooled long enough, then take them out of the refrigerator, unwrap them and add some toppings.
4. You can take some of the last ½ cup of pastry cream and place it at the top of the cakes with some powdered sugar and blackberries or switch it up with strawberries for the tops. The Enjoy!

Start your Fall days off with a sweeten bang!  You don’t have to use just blackberries.  You have an array of options like chocolate and peanut butter, or even strawberry creams.  What about caramel filings?  The options are endless, because anything can inspire your crepes from fashions to nature to simple tastes.  So Stagetecture readers, what types of crepes do you like to make for your healthy breakfast?  Let us know.

Are you craving a breakfast recipe that isn’t your normal pancake or  french toast breakfast? Why not try some light and airy crepes with peach and cognac glaze? This recipe is easy enough to try at home and is the perfect breakfast or brunch to serve to your guests. Let me know how you like it! Thanks Sunset magazine for this breakfast treat!

 Cognac Glazed Peach Breakfast Crepes

Image via: Jelanie Shop

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Ingredients

Crêpe batter
3 large eggs
2/3 cup flour
1 cup milk
About 3 tbsp. melted butter
Cheese filling
1 cup whole-milk ricotta cheese
2 tablespoons sugar
1 teaspoon finely shredded lemon zest
1/8 teaspoon kosher salt
1 tablespoon butter
Peach topping
2 tablespoons butter
3 large peaches, sliced
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 tablespoons lemon juice
3 tablespoons cognac
1/4 cup toasted sliced almonds

Image via: Cooking Classy

Directions:

1. Make batter: Whirl together eggs, flour, and milk in a blender until smooth.
2. Heat a small nonstick frying pan over medium heat and brush with butter. Pour in 2 tbsp. batter, swirling to spread evenly. Cook until golden underneath, 1 minute; flip over and cook 30 seconds. Make remaining crêpes, brushing pan with butter and stacking finished crêpes.
3. Make filling: Stir together ricotta, sugar, zest, and salt in a medium bowl. Spoon 1 tbsp. filling into center of a crêpe. Fold crêpe in half, pressing gently to spread filling evenly, then fold in half again to form a triangle. Continue with remaining crêpes.
4. Melt 1 tbsp. butter in a large nonstick frying pan over medium heat. In batches, carefully add filled crêpes; cook until golden brown, turning once, 5 minutes total. Transfer to a platter and keep warm.
5. Make topping: Melt butter in pan over high heat. Add peaches, sugars, cinnamon, and juice; cook, stirring occasionally, until sugars melt, 4 to 6 minutes. Remove from heat; carefully stir in cognac. Pour peaches over crêpes and almonds if desired.

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